Pengaruh Penggunaan Talas (Xanthosoma sagittifolium) Terhadap Mutu dan Tingkat Penerimaan Panelis pada Produk Roti, Pastel, Pancake, Cookies, dan Bubur Talas

Abstract

Kimpul taro (Xanthosoma sagittifolium) contains high enough of starch and fibers so that it can function as a non-rice food carbohydrates source. Previous research was done a research about taro block process technology (Hermianti et al., 2010). In this study, taro blocks was used for making of various wet food, semi-wet and dry food products such as bread, pies, cookies, pancakes, and taro porridge by substituting wheat flour and rice flour. The research was aimed to find out the composition of the appropriate use of taro block in making of various food products with a good quality and preferred. Bread, pies, and cookies were made with percentage of taro block 0% (control/without taro block), 25%, 50%, and 75%, whereas for pancakes with formula of taro block 0% (control/without taro block ), 30%, 50%, 100%. Porridge was made to subtitute rice flour with percentage of taro block 0% (control/without taro block), 30%, 50%, and 100%. The chemical analysis of taro block was done on several parameter included moisture content, ash content, starch, and protein, while for processed food products were conducted the organoleptic test (color, aroma, taste, and texture) based on the panelists acceptance level. The most products of taro cookies and taro bread preferred by panelists were analyzed the fat content, protein, carbohydrates and calories and storability for dry food products (cookies). The results showed that taro block moisture content 12.40%, ash content 1.12%, starch content 73.37%, amylose 2.88%, amylopectin 70.49%, and protein 3.4%. The organoleptic test with optimal results and preferably were bread and pastel with the use of taro 25%, cookies with the use of taro 50%, taro pancake formula with 50% taro block, and porridge with usage of taro block 30%.